Directions

Shred the cabbage with a food processor or by slicing very thinly with a knife or mandoline ... but do not grate (this will make too fine of a texture for this dish.)

Add shredded carrot and sliced green onion (use the white and as much of the green as is tender.) Add almonds and toss to mix all ingredients.

Add salad dressing and toss to coat well. Chill and serve.

** You can substitute chopped peanuts for the almonds or leave them out entirely, but my family likes the crunch and added flavor. You can use pre-bagged coleslaw mix from the supermarket to make prep even easier.

This makes a great entree salad when topped with grilled chicken or tuna. Or use the coleslaw & chicken or tuna as a pita or wrap filling.